Falanghina Antica Enotria is born in an agricultural paradise that stretches from the hinterland of Cerignola towards the sea. The soils are very rich in limestone, clay, and mineral salts. The climate is mild in winter and not excessively hot in summer thanks to the winds that blow in from the sea; these also guarantee the health of the vines. The estate stretches across 40 hectares of land, 12 of which are vineyards and the rest of which are made up of olive groves and produce; when harvested, these goods are then packaged in oil and sauces. The whole supply chain has always been strictly organic; in the early nineties Raffaele Di Tuccio was a pioneer of natural agriculture in Puglia. The 100% Falanghina grapes are harvested by hand in small wooden crates and are immediately destemmed and crushed. The must macerates at a temperature of 20°C for about 4 hours along with the skins and seeds. After soft pressing, fermentation takes place at a controlled temperature in steel silos. Refinement also takes place in steel for 5 months, resting on the lees with periodic batonage.

FALANGHINA ANTICA ENOTRIA: TASTING NOTES

Falanghina Antica Enotria has an intense straw yellow color with golden reflections. The fresh, minerally aroma opens up to notes of pineapple, banana, basil, sage, tomato leaf, and hints of acacia honey. In the mouth it is full and very savory, with a long citrus and almond finish. Spaghetti chitarra with seafood is a great pairing.